Sugar Boom | An online pâtisserie
Tanja Fast
Someone ordering a birthday cake needs to know how many slices it will serve. Someone picking up a box of macarons might choose by colour alone. For Sugar Boom, Bureau Fast designed the journey around those choices, starting with a close-up of raspberry and pistachio on a pale mint ground.
A first bite
The English storefront opens with the signature pistachio and raspberry cake.
The opening lets the cake fill the screen. Berry-coloured type and a single invitation to browse leave the fruit and cream in focus.
Something for the table
The 10–12 portion cake is €93. Ingredients, allergens and other sizes are visible before checkout.
Whole cakes sit alongside tartlets, bento cakes and petits fours. On a product page, guests can see the ingredients, allergens, portion sizes and price before choosing delivery or collection at checkout.
Behind the counter
The owner’s workspace brings incoming orders and the day’s preparations together.
The pastry studio can publish a dessert, follow incoming orders and review sales. A price or size selected in the shop travels with the order into the owner’s queue.
Independent studio project. Available in English, German and Russian.
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Posted Oct 27, 2026
A trilingual pâtisserie shop for whole cakes and little treats. Guests choose a flavour, a serving size and a pickup date. The studio follows each order.
